Like everyone else, I am pretty addicted to salted egg yolk. Every time I see those three words, I have a mini dance (in my head). Salted egg yolk custard buns, squid, chicken, prawns. If some genius comes up with a chocolate & salted egg yolk combo, I’d be the first to raise my hands and chomp on some.

For now, I will endeavour to take my obsession to the next level – to cook salted egg yolk dishes.

Thanks to KF Seetoh of Makansutra, I’ve discovered how easy it is to make one of my favourites – Salted Egg Yolk Prawns.

Just some notes you might find useful:
– Do not be stupid and overheat the sauce. The coconut cream will break and curdle.
– Add a shit-load of curry leaves. I wished I added more
– I used pasteurized cold Kara coconut cream but on hindsight, I might use heavy cream or a mix of condensed and evaporated milk instead. The coconut flavour was too strong
– Add at least one to two more salted egg yolks, if you are a fan of that rich indulgent flavour. This one was a bit weak.